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Paleo Cherry Pie Bars Recipe

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★★★★

4 from 36 reviews

These Paleo Cherry Pie Bars combine a tender almond and tapioca flour crust with a luscious cherry filling, all naturally sweetened with maple sugar. Perfectly baked to golden perfection and finished with a smooth maple glaze, these bars make a delightful grain-free dessert or snack.

Ingredients

Scale

Crust and Topping

  • 1 1/2 cups blanched almond flour
  • 1 cup tapioca flour
  • 1/3 cup pure maple sugar or coconut sugar
  • 2/3 cup ghee, palm oil shortening, or grass fed butter (cold, broken or cut into pieces)
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 1/2 tsp fine sea salt
  • 2 large eggs

Filling

  • 2 1/2 cups pitted cherries (fresh, frozen, or canned)
  • 1/4 cup maple sugar or coconut sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp tapioca flour
  • Pinch fine sea salt
  • 1/4 tsp pure vanilla extract

Glaze

  • 1/2 cup pure maple sugar (blended to a powder)
  • 1 Tbsp almond milk
  • 1/2 tsp pure vanilla extract

Instructions

  1. Prepare the Crust and Topping: In the bowl of a food processor or large bowl, combine the almond flour, tapioca flour, maple sugar, cold ghee (or chosen fat), vanilla extract, almond extract, and sea salt. Blend or stir until coarse crumbs form. Pulse or stir in the eggs until you achieve a sticky dough. Gather the dough into a ball and chill in the bowl for at least 30 minutes, or up to overnight, while preparing the filling.
  2. Make the Filling: In a large saucepan over medium heat, combine the cherries, maple sugar, fresh lemon juice, tapioca flour, and a pinch of sea salt. Bring the mixture to a boil, stirring frequently, then reduce heat and simmer for 2-5 minutes until thickened. Remove from heat, stir in the vanilla extract, and set aside to cool and further thicken.
  3. Preheat and Bake Bottom Crust: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square metal pan with parchment paper. Spread half of the chilled dough evenly across the bottom of the pan. Chill the remaining dough while baking the bottom crust for 12 minutes.
  4. Assemble the Bars: Remove the pan from the oven and spread the partially cooled cherry filling evenly over the warm crust. Crumble the remaining chilled dough over the cherry layer to form the topping.
  5. Bake the Bars: Return the assembled pan to the oven and bake for 30-35 minutes, or until the topping is browned and bubbling. Remove from oven and allow the bars to cool completely before cutting.
  6. Prepare and Apply the Glaze: In a small bowl, whisk together the powdered maple sugar, almond milk, and vanilla extract until smooth. Drizzle this glaze over the cooled bars before serving.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can use fresh, frozen, or canned cherries for the filling; just make sure they are pitted.
  • Substitute ghee with palm oil shortening or grass-fed butter as preferred.
  • Ensure the fat used in the crust is cold for best crumbly texture.
  • Blending maple sugar into powder helps create a smooth glaze.
  • Bars must be completely cooled before glazing to prevent melting.
  • Refrigerate leftovers to maintain freshness and texture.

Keywords: Paleo cherry pie bars, cherry dessert bars, grain-free pie, gluten free dessert, almond flour bars, summer cherry dessert, paleo baking

Find it online: https://epicrecipebox.com/paleo-cherry-pie-bars-recipe/